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Pasta D’autunno (mf)

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CATEGORY CUISINE TAG YIELD
Grains, Vegetables, Meats, Dairy Appetizers, Pasta 4 Servings

INGREDIENTS

1 Onion
2 Red bell peppers
1/2 lb Fresh mushrooms, preferably
Shiitake or wild
mushrooms
3/4 lb Medium-size pasta shells
1/4 c Olive oil
1/2 lb Green beans
10 Fresh sage leaves, or 1/2
teaspoon dried sage
1 c Chicken or vegetable broth
Salt and freshly ground
pepper to taste
1/4 c Dry goat cheese, optional

INSTRUCTIONS

Bring a large pot of salted water to a boil for the pasta. While  water
is heating, peel and finely chop the onion. Core, seed and chop  the
red peppers. Wipe the mushrooms clean with a damp paper towel,  remove
the stems (you can reserve them for another use-such as making  stock),
and thinly slice the caps. Add the pasta to the boiling water  and cook
until tender but still firm to the bite, about 8 to 10  minutes.
Meanwhile, heat oil in a large skillet over medium-high  heat. Stir in
onions and peppers, cover, and reduce heat. Simmer  until the
vegetables are tender, about 5 minutes. While this is  cooking, trim
the green beans and cut them into 1-inch pieces. Rinse,  pat dry, and
mince the sage. Add the chicken broth, mushrooms, green  beans, and
sage to skillet. Cover and simmer over low heat until all  the
vegetables are tender, about 5 minutes. Season with salt and  pepper.
Drain the pasta and portion it out. Ladle some of the  vegetables and
sauce over each portion, and crumble the goat cheese  on top if you
wish. Serve immediately. Yield: 4 to 6 servings  Copyright, 1997, TV
FOOD NETWORK, G.P., All Rights Reserved MC Format  by Gail Shermeyer,
4paws@netrax.net  Recipe by: PASTA MONDAY TO FRIDAY SHOW #PS6507
Posted to MC-Recipe Digest V1 #939 by The Meades
<kmeade@idsonline.com> on Nov 30, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2631
Calories From Fat: 1892
Total Fat: 213.4g
Cholesterol: 815.4mg
Sodium: 6967.9mg
Potassium: 530.9mg
Carbohydrates: 30.8g
Fiber: 4g
Sugar: 6.5g
Protein: 158.3g


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